Metro-East Living

Bowl-less summer fun with ice cream

Fruity Pebbles breakfast cereal is used to first make a Rice Krispie-style treat. Then the ice cream is added for even more of a treat.
Fruity Pebbles breakfast cereal is used to first make a Rice Krispie-style treat. Then the ice cream is added for even more of a treat.

Forget the boring bowl of ice cream. Time to get your hands sticky.

Grab a handful of edible supplies, plus some Dixie cups and craft sticks. Buy your favorite flavors of ice cream. Then, think about this:

Smoosh some vanilla bean ice cream between lemon cookies or butter pecan between brownie slices. Sprinkle some sprinkles on the sides of the sandwich to be a show-off.

Shove some Rocky Road mixed with peanut butter into a Dixie cup and put a stick in it before freezing. Ready to eat? Peel the paper away.

Construct a layered sundae cake (made in a bread pan) using store-bought ice cream sandwiches. No baking necessary, so the kitchen stays cool. And the cake looks cool when sliced and served. Put the finishing sundae touches on top with whipped cream, nuts and a cherry.

These ideas for what to do with store-bought (or homemade) ice cream create desserts that are colorful, cold, melty, delicious and so summer. Your kids, and kids of any age, likely will agree.

You get some really serious bang for your buck with these summer treats, too. Your guests will scramble for seconds and you didn’t have to work too hard to earn all the applause. Even better, it doesn’t take much skill and mistakes just get swirled in with the delicious end result.

Cereal Treat Ice Cream Sandwiches

This treat is based on your making a batch of cereal/Rice Krispie Treats first. Use some of the alternative cereal selections for colorful results.

1 1/2 quarts ice cream, softened

3 tablespoons butter

4 cups miniature marshmallows

6 cups of breakfast cereal (see choices and combinations below)

Square cookie cutter

In a large bowl, mix ice cream to soften and place onto a plastic wrap-lined casserole dish or baking sheet in an even flat layer. You want the ice cream to be about an inch thick. Cover the dish and place ice cream in the freezer overnight to set.

In a large pot, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and add your cereal choice. Mix until all of the cereal is coated.

Pour cereal mixture into a 13-by-9-by-2-inch pan that's been sprayed with nonstick cooking spray. Let cool.

To assemble sandwiches: Using a square cookie cutter, cut two squares out of the cereal. Next, take the ice cream out of the freezer and cut square from the ice cream. Sandwich between two marshmallow cereal squares. Serve immediately.

Flavor combinations:

Vanilla bean ice cream + Fruity Pebbles Marshmallow Treats

Mint chocolate chip ice cream + Lucky Charms Marshmallow Treats

Peanut butter ice cream + marshmallow treats made with half Reese’s Puffs and half Cookie Krisp cereals

Ice Cream Freezer Pops

1/2 package sandwich cookies (12 to 14 cookies), crushed

15 regular-size peanut butter cups, crushed

10 ounces M&Ms (about 1 cup), crushed

1/2 gallon good quality vanilla ice cream, slightly softened

15 (5-ounce) paper cups and Popsicle sticks

Combine the crushed cookies, peanut butter cups and candy-coated chocolate pieces and add a spoonful to the bottom of each paper cup.

Scoop the ice cream into a large bowl of a mixer, then pour in the remaining chocolate-cookie mix. Mix gently with a paddle attachment. Spoon the ice cream into the cups and carefully insert a Popsicle stick into each pop.

Freeze until the ice cream has solidified. Tear off the paper cups to serve. Makes 15 servings.

Note: If storing longer than a day or two, wrap pops in foil to keep them fresh.

Note: Feel free to sub Heath Bar chips, chopped Andes Mints or other candies.

Ree Drummond, The Pioneer Woman

Ice Cream Sandwich Sundae Icebox Cake

24 ice cream sandwiches (homemade or store-bought)

1 (12-ounce) jar caramel topping

1 (12-ounce) jar hot fudge topping

8 ounces whipped topping

Chopped peanuts or pecans

Maraschino cherries

1. Line the bottom of a 9-by-13-inch pan with half of the ice cream sandwiches, cutting them to fit as needed.

2. Spread the jar of caramel topping over the top of the ice cream sandwiches. Place in the freezer for 10 minutes.

3. Arrange the remaining ice cream sandwiches on top of the caramel layer, again cutting as needed to fit the pan. Spread the hot fudge over the ice cream sandwiches. Spread the whipped topping on top. Place in the freezer until ready to serve.

4. Serve with chopped nuts and maraschino cherries. The dessert can be stored in the freezer for up to 1 month. Makes12 servings.